SOUR CREAM CHEESECAKE

By gaster16

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter melted
• 1 tablespoon sugar
• Filling:
• 3-8 oz. packages cream cheese at room temperature
• 1 cup sugar
• 1 vanilla bean split lengthwise
• 2 large eggs
• 3/4 cup sour cream

Preparation

Step 1

Crust:

Preheat oven to 350 degrees. Blend all ingredients in bowl. Press mixture over bottom of 9” springform pan with 2-3/4” sides. Bake until golden, about 12 minutes. Transfer to rack, cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325 degrees.

Filling:

Using mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrap in seeds from vanilla bean and blend 1 minute. Beat in eggs one at a time. Mix in sour cream. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1” up sides of springform pan. Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours.